1
tablespoon of vinegar into a 1 cup measuring cup and top to 1 cup with milk.
Stir 2
tablespoons of vinegar into each container.
Not exact matches
I measured out 1/4 cup olive oil, 1/4 cup balsamic
vinegar, 4 - 5 sprigs
of Rosemary (de-sprigged, using only the leaves), 1
tablespoon salt, and threw it all
into a blender.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1
tablespoon of white wine
vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher salt 1 head
of broccoli, chopped
into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
Ingredients: 1
tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2
tablespoons red wine
vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2
tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise
into 1 / 4 - inch wheels for garnish
but I purchased a bottle
of apple cider
vinegar and incorporated in
into my daily routine — 2
tablespoons apple cider
vinegar stirred in roughly 8 ounces
of water... add honey, as desired.
1 large eggplant, cut
into 1/4 - inch - thick rounds Olive oil, for brushing the grill pan 1 cup oil - packed sun - dried tomatoes, plus 2
tablespoons of their oil 1/2 cup bocconcini packed in oil 6 fresh basil leaves, torn
into small pieces 3
tablespoons balsamic
vinegar Kosher salt and freshly ground black pepper
Grated zest
of 1 lemon Fresh ginger, cut
into a 1 - inch cube, peeled, and grated 2
tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1
tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice
vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2
tablespoons extra-virgin olive oil 2
tablespoons toasted sesame oil
Lime Vinaigrette 1/4 cup vegetable oil
of choice 1
tablespoon fresh lime juice 1
tablespoon rice wine
vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut
into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1
tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced
into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1
tablespoon minced fresh thyme 1
tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white
vinegar) 3/4 cup milk
of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3
tablespoons almond butter 1 garlic clove, sliced 2
tablespoons olive oil 3
tablespoons red wine
vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup fresh parsley 2
tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks
of celery, cut
into thirds
lamb or pork tenderloin, cut
into chunks peppers, onions, or any other vegetables you would like, cut
into chunks Juice
of 1 - 2 lemons 1/4 cup olive oil 2
tablespoons red wine
vinegar 3 cloves garlic, smashed 1 Tbsp.
Place 1
tablespoon of lemon juice or
vinegar into a 1 cup measuring cup.
Ingredients: - 6 inch medium zucchini cut
into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced
into strips - 1/2
tablespoon mayo - 1/2
tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2
tablespoons of honey - 1
tablespoon of apple cider
vinegar - salt to taste
Grated zest
of 1 lemon Fresh ginger, cut
into a 1 - inch cube, peeled, and grated 1
tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1
tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice
vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2
tablespoons extra-virgin olive oil 2
tablespoons toasted sesame oil
Pink Pickled Turnips 1 1/2 cup water 2 1/2
tablespoons sea salt 1/2 cup apple cider
vinegar 1 lb turnips — spiralized or peeled and sliced
into sticks or any other way you prefer 1/2 small beet — peeled and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs
of fresh dill or dill flower (optional) dash
of red pepper flakes (optional)
* 1 head
of cauliflower, preferably organic, bottom trimmed off and separated / chopped
into florets * 6 cloves
of garlic, unpeeled * 4
tablespoons olive oil - I used blood orange olive oil, but you could use any fruity olive oil * 2
tablespoons balsamic
vinegar - I used a dark chocolate balsamic
vinegar, but you can use regular or aged balsamic, or your favorite mild / sweet
vinegar or Meyer lemon juice instead * 1 - 2
tablespoons chopped fresh mint (or use fresh tarragon, parsley or basil)
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest
of 1 orange 2
tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1
tablespoon apple cider
vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved
into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
4 (12 - ounce) bags
of frozen corn, thawed 1 1/2 cups half and half 1 large onion, chopped 1/4 cup Cabot Unsalted Butter, diced
into 1/4 ″ cubes 1 teaspoon brown sugar 2 teaspoons Cajun seasoning 1/4 teaspoon black pepper 5 slices thick cut bacon 3 ounces Cabot Pepper Jack (about 3/4 cup) 1 medium tomato, chopped 2
tablespoons fresh snipped parsley 1 teaspoon red wine
vinegar ⅛ teaspoon sugar
1 - 1/2 pound Flank Steak, Trimmed
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3
Tablespoons Rice Wine
Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To
Vinegar (or if you forget to buy this at the store, apple cider
vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To
vinegar and a splash
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of white wine) 2
Tablespoons Brown Sugar 2
Tablespoons Cornstarch 1
Tablespoon Minced Fresh Ginger 8 ounce package
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of Snow Peas and Baby Corn 5 whole Scallions, Cut
Into Half - inch Pieces On The Diagonal 3
Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
Combine banana, soy milk,
vinegar and vegan butter, pressing the butter
into the liquid with the back
of a
tablespoon or using a hand mixer.
Ingredients 1 small white beetroot, cleaned and cut
into matchsticks half a red beetroot, cleaned and cut
into matchsticks half a small white cabbage, cleaned and finely shaved the juice
of 1 orange 2
tablespoons toasted sesame oil 2
tablespoons rice
vinegar 2
tablespoons rice malt syrup whole sea salt, just enough to taste black -LSB-...]
Thinly slice a quarter
of a cucumber and pop it
into a bowl with a pinch
of salt, a squeeze
of honey and a good
tablespoon of white wine
vinegar, then scrunch together and leave to sit while you make your burgers.
Ingredients: 2 chicken breasts cut
into pieces 2
tablespoons soy sauce 2
tablespoons rice wine
vinegar 1
tablespoon packed brown sugar 2 cloves
of garlic, minced 1/2 teaspoon fresh grated ginger 2
tablespoons orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2
tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Directions: 1.
Ingredients 2 beets, cleaned and cut
into pieces the juice
of 2 oranges a few pinches
of whole sea salt julienned orange zest, to taste (choose organic oranges) fresh thyme leaves, to taste (keep some for garnish) 1 - 2
tablespoons rice malt syrup extra virgin olive oil balsamic
vinegar, to taste freshly ground black pepper, to -LSB-...]
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut
into chunks - to taste (I used about 1/2 cup) * 2 - 3
tablespoons diced red onion * 1 handful
of fresh parsley, finely chopped * 1 teaspoon plus 2
tablespoons olive oil, plus more to taste * 1
tablespoon brown rice
vinegar (or white wine
vinegar or fresh lemon juice), plus more to taste
3
tablespoons butter 2 small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs
of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut
into florets, main stem and core removed * 1 apple, peeled, cored and diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note in directions) 2 teaspoons apple cider
vinegar salt and pepper to taste (lots
of pepper!)
* If you don't have buttermilk, you can substitute by stirring 1 1/2
tablespoons of lemon juice or white
vinegar into 1 1/2 cups
of regular milk.
Make your own buttermilk by stirring 1 1/2
tablespoons of lemon juice or white
vinegar into 1 1/2 cups
of regular milk.
Orange Curd: ingredients: 1/3 cup sugar 1/2 cup fresh orange juice zest
of 2 oranges 1/2 teaspoon cornstarch pinch salt 1 egg plus 2 egg yolks 1/2 teaspoon
vinegar or lemon juice 8
tablespoons butter, cut
into chunks
Combine the parsley and cilantro (leaves and stems), garlic, half
of the sliced onion, 1
tablespoon salt, 1 teaspoon pepper,
vinegar, 2
tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend
into a thick and smooth chimichurri sauce.
Put the shredded cabbage
into a bowl and add a big pinch
of salt, 1
tablespoon of rice
vinegar and 1
tablespoon of maple syrup.
4 - 5 handfuls
of fava beans 1 and a half handfuls
of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1 cucumber, cleaned and cut
into small sticks 4 - 5
tablespoons extra virgin olive oil 2
tablespoons tamari juice
of half a lemon 1
tablespoon rice
vinegar a pinch
of whole sea salt a pinch
of chili powder fresh basil, cleaned and chopped, to taste
1/2 cup soy milk 1
Tablespoon apple cider
vinegar 1 3/4 cup whole - wheat flour 4 teaspoons baking powder 3
Tablespoons evaporated cane juice 1 organic orange, zested and sliced Pinch
of salt 5
Tablespoons of cold vegan margarine, cut
into chunks 1 teaspoon vanilla extract
2/3 cup sunflower or olive oil (for frying) 3 medium zucchini, cut
into 1 / 4 - inch - thick slices 1 1/2
tablespoons red wine
vinegar 3/4 cup frozen edamame 2 cups basil leaves, shredded coarsely 1/4 cup parsley leaves 1/3 cup olive oil Salt and black pepper 9 ounces penne (or pasta
of choice) Grated zest
of 1 lemon 1 1/2
tablespoons small capers
1 medium tomato, cored and cut
into quarters 1 small cucumber, peeled and cut
into large chunks Flesh from 1/2 avocado, cut
into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1
tablespoon red wine
vinegar (or more to taste) 1
tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter
of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
4 — 5 beetroot — peeled and halved, then sliced
into lengths 1 large red onion — peeled, halved and cut
into wedges 2
tablespoons olive oil A good grinding
of black pepper Balsamic glaze — if you can't get hold
of this then you can substitute with a very good quality balsamic
vinegar.
3
tablespoons olive oil, divided 2 medium onions, cut
into 3/8 ″ / 1 cm slices (3 cups total) 1
tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut
into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2
tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2
tablespoons sugar 5
tablespoons cide
vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb
of pollock, cod, halibut, haddock, or other white fish fillets, divided
into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
ingredients PORK MEDALLIONS: 3
tablespoons olive oil 2 pounds pork tenderloin (trimmed
of excess fat, sliced
into 1 / 2 - inch thick medallions) 1 large sweet potato (cut
into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2
tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2
tablespoons sherry
vinegar (divided) 1
tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2
tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6
tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)
Ingredients For the tofu the juice
of half a lemon 3
tablespoons shoyu 2
tablespoons apple
vinegar half a teaspoon powdered ginger the juice
of about 6 cm fresh ginger root, peeled and grated 50 ml sesame oil 1
tablespoon toasted sesame oil 2
tablespoons maple syrup 200 - 250 g organic, firm tofu, cut
into cubes -LSB-...]
1/2 pounds potatoes, cut french fry style 2
tablespoons vegetable oil 2 cloves garlic, mashed 1/2 teaspoon ground cumin 1 pound beef tenderloin, cut in thin strips 2 red onions, thinly sliced 1
tablespoon of ají amarillo paste 3
tablespoons soy sauce 2
tablespoons vinegar 2 red peppers, sliced
into thin strips 2 plum tomatoes, sliced
into thin strips Salt and pepper to taste Parsley leaves to garnish
Fresh green asparagus, 1 whole bunch 2 - 3 cups
of baby kale 1 whole mango, nicely ripened, pealed and cut
into bite sized chunks 1 cup cooked beets, cut
into larger pieces 1 hand full
of cherry tomatoes, cut in half 3 to 4
Tablespoons soft goat cheese (or a bit more if you like) A generous drizzle
of balsamic
vinegar Salt and pepper to taste
Ingredients 1 ripe cantaloupe pulp, seeds removed, cut
into cubes 2 cucumbers, peeled 1 garlic clove, peeled 2 cm fresh ginger root, peeled 3
tablespoons extra virgin olive oil the juice
of 1 lemon 2
tablespoons apple
vinegar half a teaspoon whole sea salt ground white pepper, to taste ground paprika, to taste red chili -LSB-...]
crostini: 2 Baguettes, cut crosswise on a diagonal 3
tablespoons Olive Oil 2 large cloves
of Garlic, peeled topping: 1 16 ounce can Cannellini Beans, drained and rinsed 2 cups diced Cherry Tomatoes 1/3 cup diced Red Onion 6 leaves Basil, cut
into thin strips 2
tablespoons Olive Oil 1/4 cup Balsamic
Vinegar 1/2 teaspoon Sea Salt fresh ground Black Pepper to taste
Ingredients 2 fennel bulbs, trimmed, halved and thinly sliced 1
tablespoon olive oil 1 teaspoon sugar 1/2 teaspoon salt Juice
of 1/2 lemon 2 teaspoons white wine or cider
vinegar 10 large flour tortillas, cut
into 4 - inch disks 2 cups pulled pork (recipe follows) 1 large bunch chives (50 - 60)
Pour 1/3 cup
of red wine
vinegar, 1
tablespoons of Dijon mustard, 1/4 cup
of honey and 2 chopped or pressed cloves
of garlic
into a bowl or jar.
12 oz salmon, cut
into 2 - 3 strips Salt Black Pepper Pinch
of cayenne pepper 2
tablespoons honey 1
tablespoon warm water 1 1/2 teaspoons apple cider
vinegar or lemon juice 1
tablespoon olive oil 3 cloves garlic, minced 1/2 lemon, sliced
into wedges
To make the the mojo picon sauce add a 1/2 inch thick slice
of baguette bread and 2 cloves
of garlic to a baking tray and
into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove
of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon
of smoked paprika, 1/2 teaspoon
of dried cumin, 1 teaspoon
of white wine
vinegar, 2
tablespoons of water, 1/4 cup
of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced
into very thin rounds 1 medium zucchini, cut
into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1
tablespoon unseasoned rice
vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops
of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips
of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
Put the garlic, 1 teaspoon
of Dijon mustard, 2
tablespoons wine
vinegar and 6
tablespoons extra virgin olive oil
into a jam jar.